Nutritional Info

Nutrition Facts

Serving Size 1 (339g)

Calories 345
Calories from Fat 25 (7%)
Amount Per Serving %DIV
Total Fat 2.8g 4%
Saturated Fat 1.3g 7%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 34.9mg 12%
Sodium 1034.3mg 45%
Potassium 211.7mg 5%
Total Carbohydrate 44.6g 15%
Dietary Fiber 4.9g 19%
Sugars 13g
Protein 13.1g 26%

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Recipe Description
Here is an inexpensive casserole salad the entire family will enjoy on a cool autumn evening.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
10 3/4 Ounce(oz)  condensed 98% fat free cream of celery soup
8 Ounce(oz)  crushed pineapple in unsweetened juice, undrained
8 Ounce(oz)  water chestnuts, drained and sliced
4 Ounce(oz)  pimientos, drained and sliced
1 1/2   uncooked instant white or brown rice
1 1/2 Cup(c)  celery, sliced
2/3 Cup(c)  raisins
1 Tablespoon(T)  salt free lemon pepper seasoning
1 1/2 Cup(c)  water
12 Ounce(oz)  water packed chunk light tuna, drained and flaked


Heat oven to 400° F. Spray 13 by 9 inch baking dish with non stick cooking spray. In large non stick saucepan, combine soup, pineapple, water chestnuts, pimientos, rice, celery, raisins, lemon pepper seasoning and water. Mix well. Bring to a boil. Remove from heat. Stir in tuna and mayonnaise. Mix well. Spoon into sprayed baking dish. Top with almonds. Bake at 400° F for 15 to 20 minutes, or until thoroughly heated.

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